Spinach Salad with Candied Pecans

1/4 cup brown sugar, plus 1 Tbs.
6 Tbs. olive oil, divided
3 Tbs. balsamic vinegar, divided
1 cup pecans
6 oz. baby spinach
pomegranate seeds

Combine the quarter-cup sugar with one tablespoon of oil and one tablespoon of vinegar in a frying pan and place over medium heat until the syrup bubbles, around one minute. Toss in the pecans and mix to coat. Stir the nuts for about four minutes or until toasted and evenly coated. Be careful not to burn them.

Place the sugared nuts on a foil sheet that has been coated with nonstick spray and carefully separate them. Cool completely. In a small bowl, whisk together the remaining brown sugar, oil and vinegar. Place the spinach in a large salad bowl and coat with the dressing. Top with pomegranate and nuts and serve.

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